To make the polenta, bring the water to the
boil and add the Chicken Stock Powder. Add
the polenta in a thin stream to the stock while
whisking with a wire whisk. Cook slowly with
the lid half on for 15-20 minutes stirring occasionally. Stir in the butter and the cheese.
Leave to stand with the lid on.
Heat a medium size heavy bottomed non-stick
frying pan, add the canola oil and swivel the
pan to coat the base. Fry the sausage until
nicely browned on both sides. Remove sausage and keep on one side.
Add the sliced onions seasoned with Meat
Spice to the pan. Place a lid on the pan and
slowly 'smoor' the onions until soft and beginning to brown, it will take about 15 minutes.
Add the garlic and stir-fry with the onions for
a minute.
Add the wine and turn the heat up high. Boil
fast, without a lid, until the wine is reduced by
half. Add the water and Liquid Beef Stock.
Cook gently for 3 minutes. Taste for seasoning. Place sausage back in the sauce. Cover
with a lid, simmer for 5 minutes.
VARIATIONS
Replace red wine with Beef Stock (no need to
reduce) and replace blue cheese with mature
cheddar cheese. Replace game sausage with
beef sausage.